Prep 1 hr 20 mins
Cook 30 mins
Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Jenny Gentile's Pizza Dough, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough.
- 1 teaspoon caster sugar
- 7 g sachet dried yeast (about 1/4 ounce)
- 2 1⁄2 cups plain flour (375g/12 ounces)
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 410 g baby new potatoes, thinly sliced (13 ounces)
- 3 -4 slices middle bacon, fat removed, chopped (optional)
- 3 -4 garlic cloves, minced
- 1 tablespoon fresh rosemary, coarsely chopped
- 1 tablespoon fresh thyme
- sea salt, to taste
- fresh ground pepper, to taste
- Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
- Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
- Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
- Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
- Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
- Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.
A very nice pizza. The crust is very crisp so it helps if you spread the topping almost all the way to the egde. The flavors are wonderful, I used turkey bacon and a little oregano. It was very easy to make and made a wonderful lunch while my husband was out of town!
This is a wonderfully different and delicious pizza. I made half of the recipe and really enjoyed it. I did use the optional bacon and used a little more garlic than called for. My crust was nice and crisp which was great with the potatoes. Thanks for posting this recipe!